Food of Thailand

Thailand’s best-known stir-fried noodle dish combines rice noodles with a sweet-sour-salty sauce, egg, tofu or shrimp, and crunchy peanuts. It is smoky, tangy and balanced with lime.

A hot and sour Thai soup famed for its sharp, aromatic broth scented with lemongrass, kaffir lime leaves and galangal. The shrimp version, tom yum goong, is especially iconic.

This rich central Thai curry is made with green chili paste simmered in coconut milk, producing a fragrant, spicy and slightly sweet sauce. It is commonly cooked with chicken, Thai eggplant and basil.

A pounded salad of shredded green papaya with chilies, lime, fish sauce and palm sugar that delivers crunch and a vivid sweet-sour-spicy punch. It is especially associated with northeastern Thai and Lao foodways.

A mild, rich curry with coconut milk, warm spices and tender meat, often beef, alongside potatoes and peanuts. Its flavor is deeper and more aromatic than most Thai curries, with clear Persian and Muslim influences.

A northern Thai curry noodle soup with egg noodles in a coconut-rich broth, topped with crisp fried noodles for contrast. It is savory, creamy and warmly spiced rather than fiercely hot.

Thai fried rice is a quick, fragrant rice dish stir-fried with egg, garlic and meat or seafood, then brightened with fish sauce and lime. It is a staple everyday meal found from home kitchens to street stalls.

A beloved Thai dessert of sweet glutinous rice enriched with coconut milk and paired with ripe mango. It is creamy, floral and refreshing, with a pleasing contrast between rich rice and juicy fruit.

These grilled skewers of marinated pork are a classic Thai street breakfast and snack, prized for their smoky, slightly sweet glaze and juicy texture. They are often eaten with sticky rice.